Best, Yes, BEST, Chocolate Cake You’ll Ever Eat

But, we’re madly, deeply, crazily in love with this chocolate cake. Yep, I’m willing to put this baby up against any other chocolate cake you’ve fallen in love with. It’s that good. And “good” is a puny way to describe such a gloriously magnificent cake of pure joy.

One thing before we get to the cake recipe. It has an unusual ingredient, one that lends to the cake’s incredible moistness, one that we keep secret from a family member for fear he’d skeeve all over the joint in disgust, but you have to trust me on this. You trust me, right? RIGHT?!

If you want a taste of nirvana, you do!

The weirdo ingredient is mayonnaise. The full fat variety. The stuff you use on your favorite sandwich. Yep, that stuff.

Most people have a physical reaction when I tell them what’s in this cake that makes it so special, so if you need a moment to either shudder or clap your hands in gleeful anticipation, this is your moment. Take it.

You can either make this recipe as a frosted layer cake, or simply fill it with your fav filling and then sprinkled with confectioner’s sugar, or…

…you can make an Elephant Cake either for someone’s birthday or just because you had a hankering for AN ELEPHANT CAKE!

Check it:

So stinkin’ adorable, and for the record, Boy is grown and we are now making these for Sweet E (he’s a third generation Elephant Cake eater!), but if G-Daddy or Boy decide their life needs more Elephant cake, then they get one too.

You can click the “elephant cake” link above to get the deets on how it’s constructed. The best part about that cake is the creativity and fun kiddos (grown kiddos) have in decorating it. Jsut put bowls of candy on the table and let then at it.

Angie, I basically punted on the frosting. I used *almost* one regular bag of powdered sugar, half a brick of softened cream cheese, about 1/2 cup of melted chocolate chips, a couple teaspoons of vanilla and just enough cream to make spreadable. There was plenty to fill and frost, with a bit left over.

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